Cream cheese cake "New York"

Ingredients for 1 servings:

• 170 g biscuits, hard biscuits or rusks, gluten-free, egg-free, lactose-free, low in fructose
• 125 g butter, lactose-free
• ½ tsp locust bean gum
• ½ tsp cinnamon
• 75 g glucose, or 50 g sugar if tolerated, if rusk is used
• Vanilla flavor, liquid, a few drops
• 5 cups of double cream cheese, 200 g each, lactose-free
• 300 g glucose, or 200 g sugar if tolerated
• 8 sheets of white gelatin
• 100 ml water or compatible fruit juice
• 4 tbsp oil
• 1 cup of cream, 200 g, lactose-free
• 1 cup sour cream, 200 g, lactose-free
• 1 tsp vanilla flavor, liquid
• 3 tbsp cornstarch, compatible, e.g. corn, potato or tapioca

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 5 minutes

low in histamine, gluten-free, egg-free, lactose-free, fructose-free

Preheat oven to 180°C fan/convection oven. Grind the biscuits/rusks and mix with the melted butter, locust bean gum, cinnamon, vanilla extract, and sugar, if desired. Spread the mixture evenly on the bottom of a 26 cm springform pan lined with baking paper and bake in the oven for about 5 minutes. Then let the base cool in the springform pan for about 15-20 minutes. In a bowl, beat the cream cheese and sugar with a hand mixer until smooth. Soak the gelatin in a little water for 5-10 minutes, then squeeze it out well and add it to the heated water in a saucepan to dissolve. Remove the pan from the heat and add the cream, oil, and sour cream, stirring continuously. Transfer the mixture to a large bowl and gradually add the cream cheese mixture, mixing well. Stir in the cornstarch and season with vanilla extract. Once everything is smooth and even, pour the mixture into the base of the springform pan and smooth the surface with a cake knife. Refrigerate for at least five hours and serve cold. If you like, you can decorate the cake with delicious decorations.